Chicken Chanterelle (Updated - v2)

 

Preparation time: approx. 1 good hour

Preparation You'll need: a large pan medium sized pot with lid
Ingredients (for 2 to 3 persons) 2 or 3 chicken drumsticks 500 g chanterelle 300 mL chicken broth 125 mL Crème Fraîche 4 to 6 cloves of garlic ground white pepper, salt, thyme and/or rosemary and fresh parsley
Frying the drumsticks Heat some oil in the pan. Then fry the drumsticks at a good medium to high heat until they are nicely golden brown. Meanwhile, measure 250 ml of chicken stock and clean the chanterelles. As soon as the chicken drumsticks are brown, add them to the pot together with stock and thyme stalks. Cover and simmer at low heat for about 40 minutes. Don't clean the pan, use the oil for the chanterelle.
Roast the chanterelles Add the mushrooms to the pan, add some more oil and fry for a few minutes. Meanwhile, finely chop 4-6 garlic cloves and some parsley. Then add garlic, some white pepper and parsley. Salt to taste. Fry over medium heat until the liquid from the mushrooms has evaporated, about 15 to 30 minutes (depending on the size of the mushrooms). Then add half of the crème fraîche and bring to the boil briefly. Preheat the dinner plate in the oven.
The last steps before serving When the chicken drumsticks are ready (the meat should no longer be pink on the inside), take them out of the pot and place them on the preheated dinner plates. If you want more liquid, you can pour part of the sauce from the pot into the pan with the mushrooms and boil it up again for another minute. I only do this very lightly because I want the sauce to be creamy. Add the rest of the crème fraîche, possibly salt or pepper again, mix well again, but do not let it boil any more. Put the mushrooms also on the plates, decorate with a little fresh parsley and serve with wine and fresh white bread.

A nice creamy dish with chicken and mushrooms. Very easy to cook.

Stuffed Side of Salmon Trout (Updated - v2)

This takes two hours to prepare!

Tastes great with chilled white wine (like a Chablis) and fresh bread.

Preparation You'll need: a bowl to prepare the stuffing (this bowl should have a lid and be able to go into the oven!) aluminum foil (two sheets, each a bit more than the length of the fillet) a large pot to cook the potatoes
Ingredients (for 2 persons) One side, around 600 g, of a Salmon Trout 6 fresh brown button mushrooms 6 small tomatoes mix of fish spices (in German: Fischgewürz - with mustard seeds, dill seeds, pepper, onions, coriander, juniper berries, bay leaves and allspice) grounded black pepper About 150 g sour cream (for a sourish base) or crème fraîche (for a sweetish base) (most of it is for the very end) 100 ml white wine fresh parsley and a little bit dill weed 4 medium potatoes some butter to grease the aluminum foil one lemon, cut in half squeeze the juice over the fish, if needed
The stuffing Check that there is white wine in the fridge! Remove the skin from 6 small tomatoes and cut them together with 6 brown button mushrooms in small pieces. Give them into the bowl, add the cut parsley and dill weed, 1 tsp. spice mix, some pepper, 1-2 Tbsp. Creme Fraiche/Sour Cream and 50 ml white wine. Mix well.
Prepare the fish for the oven Spread one of the aluminum foils out. Grease it with butter. Preheat the oven at 190℃. Rinse the fish and dry it with kitchen paper. Place it on a cutting board (skin side up) and cut it into halves. Place one half in the center of the aluminium foil (skin side bottom) and put some stuffing on top (around 4 to 5 Tbsp). Add 50 mL white wine. Now put the second half of fish on top (skin side up) and wrap the aluminum foil and fold the ends as tightly as possible. I usually wrap a second sheet of foil around the package, as every now and then somehow the foil gets torn or punctured just a bit and starts to leak, but if one is careful it's not necessary. Put the fish in the oven and and bake it for 50 minutes at 190℃. The remainder of the stuffing goes into the oven, too, but later: put the lid on the bowl and put it into the oven around 25 minutes later.
The potatoes It's pretty simple. When the fish is in the oven for about 25 minutes (depending on the size of the potatoes), put the potatoes in the middle pot with boiling water, together with a tablespoon of salt. Do not peel the potatoes. The potatoes should be ready shortly before the fish, just take them out and put them on their side to cool.
The final step As soon as the fish is ready, you take the fish carefully out of the oven. There should be a lot of sauce in the foil, carefully open the foil so that the sauce does not run away. First place the two halves of the fish, without the filling in between, on two dinner plates. Then tilt the sauce and the filling into the bowl with the rest of the filling. Add 150 g of crème fraîche or sour cream, stir well and put it in the switched off oven for another few minutes while you are busy with the rest. Peel the potatoes, put them on the plates (possibly add some fresh parsley), take the sauce out of the oven again and add some to the fish. The rest can be put on the dining table for self-service.

Roast Chicken

Preparation time around 45 minutes

Preparation You'll only need: A poultry holder with cylinder to fill with beer A brush A small bowl
Ingredients One roast chicken (corn chicken or similar), approx. 1.2 KG 3-4 tsp roast chicken seasoning 5 tsp sunflower oil ½ TL honey Ground pepper Salt Some wheat beer
Preparation For the marinade, mix in a small bowl: 1½ tsp roast chicken seasoning, 5 tsp sunflower oil, ½ tsp honey and some ground pepper. Fill the poultry holder halfway with wheat beer. Preheat the oven to 170℃. Rinse the chicken and pat dry. Mix 1½ tsp roast chicken seasoning with a little ground pepper and salt and rub the chicken with it, you can also put some inside the chicken. Then put the chicken on the poultry holder and place it in the middle of a baking tray. Heat the prepared marinade briefly in the microwave (only 5-10 seconds!). This is to heat the honey so that everything mixes better and the marinade is easier to spread on the chicken. Brush the roast chicken generously and place the baking tray in the oven (lowest rack). Now roast the chicken at 170℃ (fan oven) for approx. 70 minutes. If you like, you can brush the chicken once or twice with the collected gravy. If necessary, you can switch to the grill for a few minutes at the end.

Tagliatelle with Ceps

Can of course be made with any kind of pasta (in the original with tagliatelle).

Preparation time: Approx. 30 minutes (if you have to clean the mushrooms, considerably longer).Bonj

Preparation You'll need: A large pot A large pan
Ingredients (for 2 persons) Pasta (250 g), I use tagliatelle or fettucine, with egg 250 g fresh porcini mushrooms from your favourite greengrocer 2-3 cloves of garlic ½ onion 125 ml white wine, dry (e.g. Gavi di Gavi, Chablis, Aragosta from Sardinia) 350 ml sweet cream Parmesan to grate over it 2 Tbsp freshly chopped smooth parsley leaf 1 lemon for 2 or 3 Tbsp. of juice Some coarsely ground pepper, black ground pepper, salt, nutmeg, sunflower or cooking olive oil
First steps Bring a large pot of water to the boil. Meanwhile... Clean the ceps, cut them into bite-sized slices approx. 5 mm thick. Finely dice half an onion and 2-3 cloves of garlic. Pluck a few stalks of parsley and roughly chop the leaves for about 2 Tbsp. Measure out 125 ml white wine. Pay attention to when the pasta needs to go into the water. The kind I use takes about 5 minutes. From here on it takes about 20 minutes to prepare. I would also preheat the pasta plates in the oven at 60-80 degrees.
Preparation Heat the sunflower/oliv oil in a large frying pan and fry the mushrooms in it over a high heat for approx. 3 minutes on each side. Go to a good medium heat, add garlic and onion and fry for another 3-4 minutes. Then deglaze with 125 ml white wine and let it simmer down a bit. Measure out 350 ml cream, add it as soon as the wine has reduced and reduce just a bit more. At the same time, cook the pasta now at the latest. Then add half of the parsley leaves and mix well. Season to taste with 1 or 2 Tbsp. of lemon juice, a little ground pepper and some nutmeg, salt well. Put the pasta in the plates and add the mushroom sauce. Sprinkle with the rest of the fresh parsley leaves, some Parmesan cheese and coarsely ground pepper.

Bouchées with Seafood

Duration: Just under an hour

Preparation You'll need: A medium pan Several small bowls
Ingredients (for 2 persons) 2 Bouchées, basically the same as Vol-au-Vent, only smaller. 4 scallops (preferably with the roe) 2 large shrimps (if with shells, remove them) it also goes well with crayfish 80 g cep 1 small shallot 7-8 g flour 7-8 g butter for the flour, plus 3x 1 Tbsp. butter for frying 60 ml poultry stock 30 ml white wine 100 ml cream 1 EL Cognac 2 EL lemon juice Some salt and pepper
First Preparations Check that there is white wine in the fridge! Remove the shrimps from the shell if necessary and gut them. Finely chop the shallot. Cut the porcini mushrooms into thin, not too large slices (they should fit into the small bouchées). Measure out 7-8 g flour and butter.
The Scallops Melt 1 Tbsp butter in medium frying pan and gently sauté Jacobs mussels until no longer translucent - but they should not be browned either. Remove the mussels from the pan and cut into quarters; place in a small bowl. Pour the butter sauce completely (this works well with a silicone spoon) into a medium bowl.
The Shrimps Melt 1 Tbsp butter again in the pan and fry the shrimps on both sides until a little brown. . Remove from the pan again and cut into quarters; place in a new small bowl. Put the butter sauce back into the middle bowl completely.
The Cep Melt 1 Tbsp. butter again in the pan and sauté the shallot until translucent. Add the mushroom pieces and simmer for 5 minutes, stirring again and again. Salt and pepper, put everything in a new small bowl on the side. Wipe the pan clean.
The Sauce Melt 7-8 g butter over a good medium heat. Then add 7-8 g butter. Simmer this roux for 2 minutes. Now add 60 ml chicken stock and 30 ml white wine and reduce by half. Then add the collected butter sauce and 100 ml cream, simmer for a further 2 minutes. (Almost last:) Season with salt and pepper. If you are only continuing the next day, put that in a bowl as well (see next section).
Up to here, you can do it all the day before. ChezTeddy Tip: If you make the bouchées as an entrée for a larger meal, you can make it all the day before, then you have more time for the main course on the actual day. Just cover all the bowls airtight with cling film now and put them in the fridge).
Last steps Either continue here straight away, after the sauce, or start again now, on the second day. Bake the 2 bouchées according to the instructions (in our case, that was 200 degrees and 3 minutes). Meanwhile: In the middle pan, now bring everything together: The prepared sauce, plus now 1 Tbsp cognac, 2 Tbsp lemon juice, plus shrimp, scallops, mushrooms. Simmer everything for 3 (if cold from the fridge: 5) minutes and then season one last time. Using a tablespoon, carefully spoon the ingredients into the bouchées. Place any leftovers and sauce around them on the plates and serve warm.

Gratin with Carrots, Broccoli, Cauliflower and Ham

 

Duration: Just under an hour

Preparation You'll need: An fireproof oven dish A large pot for blanching A small saucepan or sauce boat for the béchamel
Ingredients (for 2 persons) Approx. 650 g frozen mixed vegetables (carrots, broccoli, cauliflower) . Tip: These frozen mixed vegetable bags always have far too many (cheap) carrots. That's why we always take frozen broccoli and cauliflower separately and add them until the ratio is right. Approx. 100 g cooked ham (I like "oven-grilled ham" here) 120-150 g grated mountain cheese 30 g butter 30 g flour 500 mL milk A little salt, pepper and nutmeg
The frozen vegetables Combine frozen vegetables in the desired quantity and ratio of vegetables and blanch in a large pot for a few minutes. Then tip through a sieve and set aside to steam.
The béchamel sauce If necessary, take the 500 ml milk out of the fridge some time beforehand so that it is not so cold. Melt 30 g butter in small pieces in a saucepan over a maximum medium heat. Then slowly add 30 g flour and stir. Stir until the mixture is even and smooth. Now slowly add the milk and cook for 25 minutes on high heat (level 4/5 or possibly 5/5), stirring constantly. The best thing is to have a saucier (see picture) and just do it with that. Same procedure, but less stirring yourself. Season to taste with salt, pepper and nutmeg.
Off to the oven Cut the ham into smaller pieces. Grease the oven dish and add the vegetables. Now pour half of the béchamel over it, spread the ham on top. Pour the rest of the béchamel over it, then the cheese on top. Now bake at 180℃ (fan oven) for approx. 20 to 25 minutes. Finally, briefly switch to the grill for the desired browning.

Papas Arrugadas

Preparation time around 45 minutes

Preparation You'll only need: Medium sized pot Kitchen towel
Ingredients (for 2 persons) 300-350 g potatoes (preferably small, same size, rather firm cooking) 60-65 g coarse sea salt
Preparation Clean the potatoes thoroughly. Then put them in a medium pot and pour in enough water to only half cover them. Add 60-65 g coarse sea salt and bring to the boil briefly over a high heat. Now cover with a kitchen towel and simmer over a low to medium heat. Check occasionally to see if the potatoes are starting to soften (this will take 20-25 minutes). As soon as you notice that they are getting soft, pour off the rest of the water and put the pot with the potatoes back on the cooker (without the kitchen towel). Now let the potatoes dry on low/medium heat (4) for another 10-20 minutes. The white salt crust will form and they will become wrinkly as they dry out a little.

Pad Thai Goong (Updated - v2)

Preparation time approx. 1 h

This can be simply served as a salad with shrimps, or, if your hunger is a bit larger, I'd recommend adding rice noodles.
Those usually just need quite some time soaking in water (40 minutes for those that I use).

A variation could be to drop the beans and cucumber, only take 1 Tbsp. sugar and to add small pieces of 2 ripe mangos.

I admit, it doesn't really have that much to do with the Thai dish anymore. The dish is supposed to be stir-fried and with noodles. Here, the noodles are optional (I like them, Carinne not so much) and only the shrimps are fried. It is simply the salad version of Pad Thai ☺.

Preparation You'll need: A large pan 1 or 2 small bowls A sealable bowl for marinating
Ingredients (for 2 to 3 persons) 300-350 g large Gambas without shells (500-700 g, if you bought those with head and shell) 6 Tbsp. light soy sauce 1 generous pinch of black ground pepper 4-6 large cloves of garlic 2-3 red thai chilis 10 stems of Coriander Some coriander root, if available 100 to 150 g mung bean sprouts 1 cucumber 2 limes 2 Tbsp. sugar 5 Tbsp. fish sauce If you like: 75 g rice noodles
First steps If the prawns are frozen, remove them from the fridge. You can even do this 1 hour before cooking. Check that there is white wine in the fridge! The rice noodles need to soak in water for some time before heating (approx. 40-45 minutes, see packaging).
Marinade the gambas If needed, let them slowly thaw, start in advance. Remove head and shell, devein them. Rinse them, dry with kitchen paper and let them marinade in the fridge in 5 to 6 Tbsp. soy sauce and some pepper for at least 20 minutes.
Further preparations In the meantime rinse and peel the cucumber. Cut lengthwise in quarters and these into 5 mm thick pieces. Clean the coriander, pluck the leaves and place them and the stems aside. Cut 2-3 chilis in half and remove the seeds. Wash the mung bean sprouts. Finely chop coriander root, coriander stems, 4-6 cloves of garlic and chilis.
The vinaigrette Mix in a small bowl 6 Tbsp. lime juice, 2 Tbsp. sugar (better: Xylit) and 5 Tbsp. fish sauce. ChezTeddy Tip: If you find fish sauce too salty, let it cook up in a pan for just a moment, then let it cool down. Afterwards pour it into the bowl. You will find salt remaining in the pan. Add the mix of coriander, garlic and chili and mix well.
Fry the prawns briefly, heat the pasta Now heat the rice noodles in hot, not boiling, water for 5 minutes. Heat a little oil in a pan. Tip away the sauce and give the prawns another quick rinse, then fry over a medium-high to high heat, turning frequently, for just 3 minutes until they are red (if they were still raw - otherwise just heat for 1 to 2 minutes.
Arrange everything on the dinner plates First place the cucumber pieces on the plates, then add the rice noodles and the mung bean sprouts. Arrange the prawns on the plates as well. Sprinkle the plucked coriander leaves on top and drizzle with some of the vinaigrette. Place the rest of the vinaigrette in a small bowl on the table, so that everyone can achieve the desired spiciness by adding it.

Fish with mango and veggies

 

This is an easy, quick fish dish, that tastes fresh and light, best served during summer.

Preparation You'll need: A wide surface ofenproof dish with lid
Ingredients (for 2 persons) 2 fish fillets, e.g. pike perch, pangasius, Victoria sea bass, redfish fillets or pollock fillets à 200 g. 70 g leek (⅓ stalk) 90 g carrot (½ rod) 1 flight mango Approx. 1 grapefruit for 5 Tbsp (75 ml) juice A few stalks of coriander greens 8 Tbsp (110-120 ml) coconut milk salt, pepper, 1 tsp curry powder
Preparation Check that there is white wine in the fridge! Salt and pepper the fillets and place them (whole or cut in half) in the oven dish. Cut the carrot and leek into thin strips, peel the mango, remove the core and also cut into strips. Put them straight into the oven dish on top of the fish. It is best to measure out approx. 110-120 ml and 75 ml grapefruit juice together in a measuring jug, mix well and pour over the vegetables. Season everything well with salt and freshly ground pepper, as well as 1 heaped tsp curry powder. Use your hands to mix the vegetables again. Cover the oven dish and bake in a preheated oven at 190℃ for about 25 minutes. In the meantime, you can pluck the coriander leaves. 2, 3 minutes before the 25 minutes are up, place the dinner plates briefly in the oven. Then place the fish fillets and mango salad on the plates and sprinkle the coriander leaves on top.

Strammer Max Deluxe

Stammer Max in the deluxe version with Black Forest ham and a vinaigrette.

Preparation time 15-20 minutes

Preparation You need: A toaster A medium frying pan
Ingredients (for 4 Strammer Max), the vinaigrette 1 small red onion 4 Tbsp red wine vinegar 2-3 stalks of parsley Salt, pepper, 1 pinch of sugar
Ingredients (for 4 Strammer Max), the rest 4 not too large slices of good bread (approx. 20x10 cm) Some butter Sunflower oil 4 eggs 150 g thin slices of Black Forest Ham 3 gherkins
The vinaigrette The first step: Toast the slices of bread in the toaster until golden brown. Place on the dinner plates. Meanwhile... Finely chop the onion. Pluck the parsley leaves and chop coarsely. Mix the ingredients to make the vinaigrette, stir well and set aside.
The sandwiches I make the sandwiches in pairs in 2 steps here, so that one can have the second pair freshly made and warm as well. Crack 2 eggs into the pan and fry slowly over a good medium heat only. Season a little with pepper and fleur de sel. In the meantime... Butter the toasted breads and generously top with ham. Cut the gherkins into thin long slices. Preheat the oven to 90 degrees. Once the eggs are fried as desired (I like the yolk still runny) place on the breads, directly on top of the ham. Then put some more ham on top, 2 spoonfuls of the vinaigrette and some of the gherkins. Once both breads are done, put them in the oven for a short while (3 minutes, that's all).

The more traditional version would be with only slices of cooked ham, some cheese (Gruyere and Edamer for instance) and an egg.